Kale & Smoked Salmon Pasta

Happy Thursday guys! Today’s recipe is Kale & Smoked Salmon Pasta – comforting, simple and perfect for a busy weekday dinner!

Kale & Smoked Salmon Pasta

Before my daughter started reception I thought I’d have a few spare hour a day. But it turned out I’m actually busier than I was when she was at nursery. I only got one and a half hour when the little one is napping. Then I have to wake her up and go collect her sister. So, yes, no time really but I try to work with whatever I have. πŸ™‚ This is why it’s essential to cook quick, easy but tasty food too, especially during the week when we’re rushing all the time. Not that the weekends are calmer. Both kids have activities on Saturday and Sunday, so yes, there’s always something. But at least during the weekend I can spend some more time in my tiny kitchen and test and create some yummy stuff. πŸ™‚

Kale & Smoked Salmon Pasta

This Kale & Smoked Salmon Pasta is one of these quick, easy and tasty recipes. I even used theΒ Roasted Kale & Feta Cheese DipΒ so it was even easier than I thought. All I had to do was to boil the pasta. The kids are not very fond of kale, but they thought this was just pesto and I didn’t bother to tell them that it actually was my kale dip that they didn’t really fancy. πŸ™‚

Kale & Smoked Salmon Pasta

I should probably title this Leftover Pasta as it appears I’m using leftovers again – my Kale Dip and some Smoked Salmon but as you now know that let’s focus on the recipe..:-)

Here’s how to make the Kale & Smoked Salmon Pasta

Kale & Smoked Salmon Pasta

Kale & Smoked Salmon Pasta

Ingredients

  • 250g pasta(your choice), cooked
  • 150g smoked salmon, shredded
  • 150g Roasted Kale & Feta Cheese Dip(recipe is on the blog)
  • 1tbsp olive oil
  • Parmesan cheese for serving

Instructions

  1. Drizzle the olive oil over the cooked pasta and mix well.
  2. Add the Roasted Kale & Feta Cheese Dip and mix thoroughly.
  3. Add the shredded smoked salmon, season with salt and pepper to taste and serve with some grated Parmesan cheese.
  4. Enjoy!
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Kale & Smoked Salmon Pasta

I hope you guys like this pasta recipe. Stay tuned for another recipe coming very soon your way. And yes, it’ll be quick, easy and very tasty, I promise. xx

Pulled Pork Breakfast Wraps

Happy Tuesday guys! Today’s recipe is Pulled Pork Breakfast Wraps – juicy shredded pork, scrambled eggs, fresh spinach and some pots, all combined in a wholewheat seeded wrap! This is what I’m calling a breakfast for champions! πŸ™‚

Pulled Pork Breakfast Wraps

And you know what the best part is – this is all made from leftovers! Yep, that’s right. I had some pulled pork and roasted pots left that everyone refused to have (we all had a serious amount of the pork so I don’t blame theM πŸ™‚ ). So I stuffed some wholemeal wraps with it! I added some scrambled eggs, as I was making breakfast, fresh baby spinach, so they’re not that naughty (not that it helped) and of course, some sauces. The result was fantastic. We finished all of them in one go. πŸ™‚

Pulled Pork Breakfast Wraps

I can’t believe my just turned 4 baby is going to school tomorrow. When did she grow up? Someone pinch me! Have you guys got any tips/tricks for dealing with the first day of school stress (this is for me). As much excited my daughter is, I feel a bit nervous. I believe this is normal and I’m sure she’ll be fine. But so many feelings at the moment. I might be overreacting too. πŸ™‚ Anyway, I’ll update you how it goes. Back to my recipe now..

Here’s how to make the Pulled Pork Breakfast Wraps

Pulled Pork Breakfast Wraps

Pulled Pork Breakfast Wraps

Ingredients

  • 4 wholewheat wraps
  • 2 eggs, scrambled with cheese (optional)
  • 150g pulled pork (I used leftovers)
  • 2 medium potatoes, cooked and cut in pieces (I used leftovers)
  • a handful of fresh spinach
  • 2tbsp sour cream
  • hot sauce, if wished

Instructions

  1. To make the wraps line a bit of the pulled pork in the middle, then the scrambled eggs, arrange a few pieces of the potatoes. throw some fresh spinach leaves in, add a bit of sour cream and hot sauce, if wished.
  2. Close the wrap and repeat with the rest of them.
  3. Enjoy!
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Pulled Pork Breakfast Wraps

To be honest, you can never go wrong when making wraps, well almost. πŸ™‚ It’s a perfect way to get rid of any leftover food. I make leftover wraps all the time. Here you can find some more wrap/burrito recipes that are very simple and yet delicious.

Leftover Lentil Wraps

MM: Grilled Vegetables & Bulgur Salad Wraps

Beef Breakfast Wraps

Grilled Chicken, Beetroot & Chickpeas Salad in Spinach Pita/Wrap Bread with Dill Mayo

Kale & Jerk Shrimp Leftover Wraps

Black Bean, Avocado & Spinach Chicken Wraps

Wild Boar Burritos

Meatless Monday: Black Eyed Bean Vegetarian Burrito

Pulled Pork Breakfast Wraps

I hope you guys like this recipe. Stay tuned for more quick, easy and tasty recipe coming very soon. xx

Turkey Meatball Fajita

Happy Tuesday! The recipe of the day is Turkey Meatball Fajita – succulent turkey meatballs with sautΓ©ed peppers and onions, wrapped up with some other extras! πŸ™‚

Turkey Meatball Fajita

I’ve never had meatballs in a wrap till now. I’ve missed a lot. These wraps are so rich and juicy you barely need anything else. But because I’m greedy, I had them with sauteed peppers and onions, some hot sauce and a tiny bit of light mayo.

The peppers and onions kind of turned them into fajitas I think, but honestly, cheese, guacamole and other topping would be just too much. As I said, the meatballs, peppers and onions are more than enough. Plus, they work perfectly together and adding other ingredients would spoil the whole thing. πŸ™‚ However, I should’ve made more of the peppers. The kids really enjoyed them and snacked on them. Make sure not to overcook them though. Leave them a bit crunchy, thus they taste much better. πŸ™‚

Turkey Meatball Fajita

Why I used turkey mince? Well, I simply love it. Even though it says it’s lean on the pack and there’s less fat in it, it still tastes amazing – really juicy, which is not typical for lean meat, especially turkey, I guess.

Anyway, I recommend it! Also, it’s supposed to be a healthier option. πŸ™‚ They’re really simple to make – some breadcrumbs, seasoning and one egg. Then simply sautee some peppers and onions and serve on a tortilla wrap! Simple and absolutely delicious!

Turkey Fajita Wrap

Here’s how to make these beautiful Turkey Meatball Fajita Wraps

Turkey Meatball Fajita

Turkey Meatball Fajita

Ingredients

  • 400g turkey mince
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 1 egg
  • 1tsp dry parsley
  • 1tsp cumin
  • 1tsp nutmeg
  • 2tbsp breadcrumbs
  • 1 small onion, chipped
  • olive oil
  • salt and pepper to taste
  • tortilla wraps to serve

Instructions

  1. In a bowl mix the turkey mince, chopped onion, breadcrumbs, cumin, nutmeg, parsley and the egg. Season with some salt and pepper to taste and make the meatballs.
  2. Heat a pan with the olive oil and cook the meatballs for approximately 5 minutes on each side or until ready.
  3. In another pan, heat some olive oil and gently sautΓ©e the peppers and onions for about 10 minutes.
  4. Serve with some flour tortillas and hot sauce, if wished.
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I added three meatballs on my wrap but it turned that was way too much. Two is actually more then enough, but whatever you fancy, really.

I hope you enjoy this recipe. Stay tuned for more coming soon.

And make sure to grab your umbrellas tomorrow. Apparently, it’s going to be a heavy rain. How exciting! πŸ™‚ xx

Oh you can find some more yummy turkey mince recipes here:

Turkey Meatball Pizza

Turkey & Spinach Enchiladas

Three Cheese Savoury Muffins

Happy Tuesday ally! Today’s recipe – Three Cheese Savoury Muffins or should I say bread – Β is simply amazing.

Three Cheese Savoury Muffins

I can’t tell you how delicious these cheesy buns turned! Yum, yum, yum…

The cheese literally exploded, imagine how much was in there. If you are cheese lover like me you’d love these, no doubt. There’s Parmesan cheese, Mozzarella & Feta. And the recipe is actually quite easy. I saw a similar recipe on the web and I really liked the idea, I haven’t used the same ingredients though, I kind of made my own muffins/buns. Really not sure how to call them – they’re baked in a muffin tray so that’s why I called them muffins but on the other side are like bread/buns. Anyhow, you get the point. And it is that they’re super delicious.

Three Cheese Savoury Muffins

I had barely finished taking photos of these beauties and they were all gone. πŸ™‚ Well, I helped too. In fact, I did a really good job finishing three of these Three Cheese Savoury Muffins. πŸ™‚

Here’s how to make Three Cheese Savoury Muffins.

Three Cheese Savoury Muffins

Three Cheese Savoury Muffins

Ingredients

  • 400g flour
  • 1 sachet(7g) yeast
  • 1tsp salt
  • 300ml milk
  • 50g butter
  • 200g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • 100g Feta Cheese, grated
  • 1 egg yolk
  • extra butter for baking
  • chopped parsley for sprinkling

Instructions

  1. In a bowl, combine the flour, yeast, salt and milk. Work the dough, place in a bowl, cover with a tea towel and leave for about 30 minutes to rise. If necessary add more milk.
  2. Preheat the oven to 180Β°C.
  3. Divide the dough into 7-8 equal parts.
  4. Roll each out in oval shape and sprinkle a mixture of the cheese on half of it. Start wrapping and halfway through make a few cuts with a knife. Finish wrapping the bun so you have something like a wrap.
  5. Now make a ring and place in a greased with butter muffin tray.
  6. Repeat with the rest of the muffins.
  7. Brush the muffins with the egg yolk and then sprinkle with the parsley.
  8. Bake in the oven for about 30 minutes or until ready.
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The dough is made of flour, yeast and milk. I should say, I am not that good in making dough for bread but this was really simple and turned out delicious. All you need to do is to combine the ingredients, work the dough and then wait for it to rise.

This is another delicious recipe using muffin tray. It makes me think I actually need to change mine, it’s been a good few years of use. In fact, I need a whole lots of baking equipment. Can’t wait to pick up some new and exciting stuff soon.

Three Cheese Savoury Muffins

I used dry parsley again. As I Mentioned in my previous post I’ve been using it very often. It’s all chopped up for you and ready to use. Plus, you’re not gonna need to worry how to store it for longer. On the other side though, fresh is best. πŸ™‚ But this is what works for me at the moment.

Three Cheese Savoury Muffins

The Three Cheese Savoury Muffins would be ideal snack for picnic. They really got me thinking about spring, sun and picnics. My daughter absolutely loves having picnics, so as my whole family and I can’t wait for the weather to get warm and sunny so we can enjoy a nice day out.

I should probably make a double batch of these then. πŸ™‚

They are perfect for sharing, as a side, as a snack, just one of these get together recipes. Make sure to have them when they’re nice and warm and the cheese is melted. Nothing better than a melted three cheese bun. Nom, nom, nom. πŸ™‚

Three Cheese Savoury Muffins

Turkey Meatball Pizza

Happy Thursday! Here’s the recipe of the day – Turkey Meatball Pizza!

Turkey Meatball Pizza

I even made the dough from scratch! Not that it’s too difficult, it just takes a bit more time but it’s totally worth it. Of course, if you’re time-restraint, you can always use shop bought dough.

Turkey Meatball Pizza

So, more about the pizza now..I used Mozzarella and Parmesan cheese, cheery tomatoes, sweet red peppers, black olives and a bit of spinach. I love both meatballs and pizza and the idea of having both in one mealΒ sounded really good. For the base, I simply used flour, yeast and olive oil, really simple, but again a bit time-consuming. I topped dit up with tomato sauce and then arranged all the other ingredients. It was quite loaded pizza, succulentΒ and cheesy, one of my favourite thing to have on movie night. πŸ™‚

And the weekend is just one day away so I might have to make this pizza again. πŸ™‚ I don’t know about you but my weekends go by too quickly, really quickly. It seems the anticipation is so long and thenΒ you wake up and it’s Monday again. There’s never enough time to relax, cook, meet with friends, watch movies and have fun with the kids. Seriously, we need an extra weekend day.

Turkey Meatball Pizza

Back to the food now…Feel free to add sauces you fancy. I usually add some garlic sauce and of course, lots of hot sauce. But to be honest, this pizza is quite juicy, so you might skip the sauce. But on the other side, meatballs with hot sauce are so tasty. πŸ™‚

Turkey Meatball Pizza

Here’s what you need to make the Turkey Meatball Pizza

Turkey Meatball Pizza
 
Cook time
Total time
 
Ingredients
  • 4-5 tbsp tomato sauce
  • 1 red pepper, sliced
  • 5-6 cherry tomatoes, cut in halves
  • 100g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • 10 black olives
  • a handful of fresh spinach
  • For the Meatballs:
  • 300g ground turkey
  • ½ onion, chopped
  • 1tbsp breadcrumbs
  • 1tbsp fresh parsley, chopped
  • 1 egg
  • salt and pepper
  • For the pizza dough:
  • 500g flour
  • 7g yeast
  • 2tbsp warm milk
  • 2tbsp olive oil
  • 1tbsp salt
Instructions
  1. Preheat the oven to 200Β°C.
  2. To make the meatballs - mix all the ingredients in a bowl and shape small balls.
  3. To make the dough - mix the dough ingredients and add warm water as much as needed to make a smooth dough. Knead for about five minutes, cover with a tea towel and leave for about an hour to rise.
  4. When the dough is ready, roll it out and place in a greased baking tray.
  5. Spread the tomato sauce and sprinkle the cheese on top.
  6. Add the peppers, spinach leaves and tomatoes.
  7. Arrange the turkey meatballs on top. Sprinkle some more Parmesan cheese.
  8. Bake in the oven for about 40 minutes or until ready.

Β 

Turkey Meatball PizzaTip: If you use shop-bought dough, you might need to half cook the meatballs before baking the pizza, especially if you make giant ones like me. πŸ™‚ Simply place them in the oven and cook for about 15 minutes. Then you can arrange them on the pizza and bake again.

Turkey Meatball Pizza

Turkey & Spinach Enchiladas

Happy Tuesday all! Today’s recipes – Turkey & Spinach Enchiladas – quick, easy, comforting and very cheesy!

Turkey & Spinach Enchiladas

I’ve made a whole tray with these succulent wraps (probably about 10) and they were all gone in less than an hour after I served them! πŸ™‚ Can you imagine? We must’ve been really hungry. ButΒ these enchiladas were seriously delicious!

I remember thinking to myself, “OK now, I’ll make more so may be we could use some for tomorrow’s lunch”. Yeah, right, didn’t happen that way but they sure were much appreciated by everyone. πŸ™‚

Turkey & Spinach Enchiladas

They’re quite budget friendly too. All you need is a bit of ground turkey, fresh spinach & cheese. You can add some tomato sauce, if wished. To tell you a secret, I used ketchup. πŸ™‚ I know, there much better ingredients to use for the enchiladas but this is what I had that was closest to tomato sauce. Well, it’s actually made of tomatoes. I honestly, don’t really fancy ketchup, it’s way too sweet for me, but it worked wonders on the enchiladas. πŸ™‚ So feel free to use any ingredients you’d like. πŸ™‚

I kind of had to hide the spinach in between the turkey and cheese (for the kids) but it worked well and they enjoyed the enchiladas with the hidden spinach. πŸ™‚

Turkey & Spinach Enchiladas

For the cheese, I used grated Mozzarella & Cheddar. I would have loved it if I could add some jalapenos but the kids wouldn’t really fancy the enchiladas, would they. πŸ™‚ So, as usual, I added a generous amount of my favourite hot sauce (half a bottle). πŸ™‚

Of course, when making Mexican inspired dishes, there should be some coriander, so I sprinkled some coriander leaves on top. I served the with a sliced avocado and sour cream

I believe I could have these every other day, this is my type of comfort food. πŸ™‚

Turkey & Spinach Enchiladas

Here’s how to make these Turkey & Spinach Enchiladas:

Turkey & Spinach Enchiladas
 
Prep time
Cook time
Total time
 
Serves: 25
Ingredients
  • 8-10 wraps
  • 450g ground turkey
  • 100g fresh spinach
  • ½ onion
  • 2 garlic cloves, crushed
  • 1tbsp paprika
  • 1tbsp olive oil
  • 150g Mozzarella cheese, grated
  • 150g Cheddar cheese, grated
  • 3tbsp ketchup
  • salt and pepper
  • fresh coriander leaves
  • sour cream for serving
Instructions
  1. Preheat the oven to 200Β°C.
  2. To prepare the turkey - heat a pan with the olive oil and sweat the onion and garlic for 5 minutes. Add the ground turkey, paprika and salt and pepper to taste. Cook for about 10 minutes or until ready. If necessary, add some water.
  3. Arrange the wraps - scoop from the ground turkey, add a handful of spinach and wrap it up. Repeat with the rest of the wraps,
  4. Place in a baking tray, spread the tomato sauce or ketchup (if you're using any) and then sprinkle the grated cheese.
  5. Bake in the oven for about 10 minutes.
  6. Serve with some fresh coriander leaves, sour cream and sliced avocado.

To make them even more filling, you can add some pinto beans in the wraps, or even some lime & cilantro rice. It’ll become a burrito/enchilada but as long as it’s tasty, it doesn’t really matter.

Turkey & Spinach Enchiladas

Shredded Goose & Shrimp Sandwich

Happy Wednesday guys! The recipe of the day is Shredded Goose & Shrimp Sandwich!

Shredded Goose & Shrimp Sandwich

Let me tell you, these sandwiches are absolutely amazing, not really on the healthy side, but definitely worth every single bite. They’re in my top 10 comfort food list. I just love sandwiches like these – loaded with lots of cheese, fresh and crunchy salad, shrimp and tasty goose!

I would’ve probably used the goose only but then I found some shrimp hidden in my fridge and really felt like having shrimp. So I decided to combine goose and shrimp in this succulent sandwich. What a great idea it was! πŸ™‚ I buttered the bread and made it nice and crunchy. All the ingredients though are quite filling so a half of these was more than enough for me. Well, I saved my other half for the next day. πŸ™‚ And of course I ate these beauties with lots of hot sauce. For some reason, I always use hot sauce on shrimp and meat. It jus goes perfect – spicy and simply delicious!

Shredded Goose & Shrimp Sandwich

I rarely make roasted goose but it’s definitely one of my favourite food to roast. πŸ™‚ I mean, it’s so juicy and scrumptious and just irresistible. I used lots and lots of spices and some clementines that I used to stuff it and it turned so aromatic and bursting with flavour. The meat is soft and quite fatty, but that makes it super yummy. Oh, and a quick tip – save the goose fat! It makes wonders when added in your recipes. Try some roast pots with goose fat and you’ll know what I mean.

My point was, I actually used leftovers from the goose I had made. I also use these in pasta, wraps and salads. Goose is absolutely lovely! πŸ™‚

Shredded Goose & Shrimp Sandwich

Well, after that feast, you’ll probably need a good workout but it is all worth it! And I’d like to think this way – I’m actually burning calories while cooking so a delicious meal is well deserved. πŸ™‚ Especially after a long and exhausting week! So why not make these like your perfect weekend treat! We all deserve it. πŸ™‚ After all, you need some energy for the busy week ahead. πŸ™‚

Shredded Goose & Shrimp Sandwich

Here’s how to make the Shredded Goose & Shrimp Sandwiches.

Shredded Goose & Shrimp Sandwich
 
Prep time
Cook time
Total time
 
Serves: 15
Ingredients
  • 150g shrimp, cooked
  • 100g goose, cooked and shredded
  • 150g Mozzarella cheese, grated
  • 100g Mild Cheddar cheese, grated
  • 4 bread slices
  • fresh salad leaves
  • 2tbsp garlic sauce/mayo
  • 1tbsp butter
Instructions
  1. In a heated pan with butter, place the bread slices and cook for a minute or two on each side until golden and crispy.
  2. Add a bit of garlic sauce or mayo on each slice and then add the shredded goose and shrimp, dividing it equally between the two slices of the slices. Add the grated cheese and place in the oven or microwave to melt the cheese(I used the microwave and it worked fine).
  3. Arrange some salad leaves on top and close the sandwich with another slice of bread. Cut in half and serve with some hot sauce.!

Β 

Shredded Goose & Shrimp Sandwich

Β 

Shrimp & Red Quinoa Casserole

Happy Monday guys! The recipe of the day is here – Shrimp & Red Quinoa Casserole, ready in 30 minutes, more or less, very filling and nutritious. This is the ultimate comfort dish for me and the fact that is so easy to prepare makes it perfect, especially on a gloomy and rainy day like today. Seriously, you can mix this goodness up in minutes. Oh, I forgot to mention, there are some chopped pancetta pieces hidden for extra flavour. What could be more comforting and tasty than succulent shrimp and pancetta in aromatic bowl with nutty red quinoa and a mix of vegetables. πŸ™‚ Serve it on its own or with some delicious bread to dip in.

Shrimp & Red Quinoa Casserole

It may look like one of those slow cooked dishes that take a long long time to cook but this one is really quick to make. And it’s so heart-warming! I had it with lots of spicy sauce and it was just divine. It’s actually a lot like shrimp gumbo soup. I added red quinoa which went really well with the shrimp. Of course, you can use just regular quinoa. I only had red in my kitchen cupboard but to be honest I somehow prefer it to the regular. There is just a slight taste difference. The red one tastes nuttier and has hot more flavour, I think. But mixed with all the vegetables, shrimp and pancetta it all was bursting with flavour.

Here’s what you need for the Shrimp & Red Quinoa Casserole.

Shrimp & Red Quinoa Casserole
 
Prep time
Cook time
Total time
 
Serves: 35
Ingredients
  • 200g shrimp
  • 100g Pancetta, chopped
  • 150g red quinoa
  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 red pepper, chopped
  • 2 celery stalks, chopped
  • 1tbsp paprika
  • 1tbsp Garam Masala
  • 2 bay leaves
  • 2tbsp olive oil
  • salt and pepper
  • sour cream to serve
  • fresh coriander to serve
Instructions
  1. Heat a pan with the olive oil and sweat the vegetables for a few minutes. Throw in the Pancetta pieces too. Add some water to cover them and simmer for about 15 minutes.
  2. Add the shrimp and quinoa. Season the casserole with the spices and leave on the hob for another 15 minutes. Add more water, if necessary.
  3. Remove from the hop and serve with some fresh coriander and some sour cream.

Β 

Shrimp & Red Quinoa Casserole

One of the most important part in this dish are the spices. I used paprika and Garam Masala. I really love the last one, it definitely makes such a different in flavor and make your taste buds warm and happy. πŸ™‚ If you can’t find it in your local shop, you can simply mix it up. It’s a combination of cumin, coriander, cardamom, cloves, cinnamon, nutmeg and black pepper. It addsΒ aΒ heat to your dishes that is so necessary in the winter days. πŸ™‚

Shrimp & Red Quinoa CasseroleTip: If you can handle the heat, I suggest, serve this lovely dish with some peppery hot sauce. I didn’t add any in the casserole because of the kids but I had lots of it in my own bowl. Finish it of with a bit of sour cream and fresh coriander leaves, if wished.Β 

Shrimp & Red Quinoa Casserole

Wild Boar Burritos

Happy Friday guys! The recipe of the day is Wild Boar Burritos! It is quick, easy and really really tasty. And if you, like me, have all the ingredients cooked in advance, or using leftovers :-), there's no actual cooking required, more of an assembling the burritos. πŸ™‚ This is the perfect recipe for a lazy Friday night in front of the TV or this is what I'm dreaming of. πŸ™‚ The only tricky part is the closing the tortilla but I'm sure there are quite a few tutorials out there so that won't be a problem. I myself, am a perfect wrapper thanks to my one year working in a Tex-Mex restaurant. Great times, but that's another story. Back to the burritos now...:-) Wild Boar Burritos I'm a big fan of all Mexican and Mexican inspired recipes. However, it's really important for all the ingredients to be super fresh. think most of them are so simple but so delicious. The MexicanΒ is one of my favourite cuisine along with the Italian. It's actually hard to say which one is my favourite because I really like food and I love very different stuff too. Wild Boar Burritos Anyway, these burritos or wraps if you'd like were probably one of the tastiest I've made and that's because of the meat I used. We love wild boar and because I had some leftovers I decided to use it in the burritos. I didn't make a proper guacamole though, felt a bit lazy. πŸ™‚ What I did was adding sliced avocado, coriander or cilantro and fresh lime juice. It was a lot like guacamole without the onions. Also, I haven't used any rice in this recipe but that didn't make the burritos less appetizing. On the contrary, I stuffed lots of fresh salad leaves inside for a fresh and crunchy flavour. I'm seriously drooling now. I believe I can eat these almost every other day. And with a pint of beer they make the perfect meal for the end of the week! πŸ™‚ Wild Boar BurritosFor more Mexican inspired recipes check here: Kale & Jerk Shrimp Leftover Wraps Easy Steak Fajitas Spicy Shrimp, Avocado & Beans Crunchy Taco Style Fix Loaded Shrimp Salad Meatless Monday: Black Eyed Bean Vegetarian Burrito

Wild Boar Burritos

Here's what you need to make these Wild Boar Burritos.

Wild Boar Burritos
 
Prep time
Total time
 
Serves: 15
Ingredients
  • 3-4 flour tortillas
  • 300g wild boar, shredded
  • 200g pinto beans, cooked
  • 1 ripe avocado, sliced
  • 200g Monterey Jack, grated
  • 4tbsp sour cream
  • 1 lime, juice only
  • chopped coriander
  • salad leaves
Instructions
  1. Heat the tortillas for a minute or two ( I did that in the microwave) and start building up the burritos.
  2. Divide the ingredients equally between the 3 or 4 tortillas(I made 3 but they were quite big, so you can easily make 4).
  3. Add the beans and meat, sprinkle with the cheese and add the avocado slices. Sprinkle a few coriander leaves and add some lime juice.
  4. Finally, add a spoon of the sour cream and wrap up the burritos.

Wild Boar Burritos

Β 

MM: Cavolo Nero & Broccoli Soup

Happy Meatless Monday guys! Today MM recipe is Broccoli Soup with Cavolo Nero. It’s been a while since I’ve posted a MM recipe but hopefully that’ll change and I’ll be able to do it regularly. And I’ve got so new festive recipes just lack the time to post them and share them with you or at least I wish I could be able to post a few more but… working on that. πŸ™‚

OK, so Broccoli Soup sounds pretty simple, right? But then some of you would probably wonder what Cavolo Nero is? At least, I was definitely wondering what that was when I first saw it in the shop but it definitely got my attention. πŸ™‚ Well, let me tell you, I used it for the first time in this soup. I’ve never heard of it before. It’s only recently when I noticed it in the shops and I’ve been really curious about it.

 

Broccoli & Cavolo Nero Soup

So one day, I just grabbed a pack of it and decided to get familiar with it. πŸ™‚ I thought it would taste good in the soup and I’m so glad I used it. Apparently it’s variety of kale, or Italian kale as I read. It’s got really rich and sweet flavour so it was perfect for my Broccoli Soup but it would be lovely in other meat and fish dishes, I’m sure. Also, I’d love to make a salad with it, probably will have to steam it first, for just a couple of minutes but I believe it would turn into lovely winter salad. Β And I love the dark green colour it’s got! πŸ™‚ Now that I’ve met this variety of kale, I’ll definitely be using it more often. However, I don’t get to see it very often in the shop but I guess it’s in store in certain months only.

Anyway, here’s what you need for this heart-warming Broccoli Soup with Cavolo Nero.

Broccoli & Cavolo Nero Soup

Ingredients:

  • 2 medium broccoli
  • 3-4 leaves Cavolo Nero
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 potatoes, cut in halves
  • 150g mild Cheddar cheese, grated
  • 1 cup double cream
  • salt and pepper to taste

 

Broccoli & Cavolo Nero Soup

Preparation:

  1. In a pot, cover all the veggies with water and bring to a boil. Simmer for about 20 minutes or until they’re soft enough.
  2. Season with salt and pepper, add the cream and cheese and blitz the mixture to a smooth and creamy consistency. If necessary add some water.
  3. If wished, serve with some extra cheese and cream on top. I definitely recommend that!

Enjoy!

Broccoli & Cavolo Nero Soup

Tip: If you’d like to add more flavour and calories to this perfect soup, why not try adding some crispy bacon! πŸ™‚ That would make it one of the best winter warmer recipes, wouldn’t it? πŸ™‚